Ingredients
- 2 x 180g Cyprus Style Garlic & Herbs Haloumi, sliced
- 1 tsp Olive Oil
- 1 medium Brown Onion, diced
- 2 cloves Garlic, crushed
- 2 medium Zucchinis, sliced
- 1 cup Cauliflower florets
- 1 large Eggplant, cut into I inch cubes
- 1 tbsp Moroccan Seasoning
- 2 tbsp fresh Parsley, finely chopped
- 500g fresh Tomatoes, chopped
- Parsley or Oregano, to serve
Vegetable & Haloumi Mediterranean Bake
- Heat the olive oil in a large, oven safe frying pan over medium heat. Add the diced onion and cook gently until softened, about 5 minutes.
- Add crushed Garlic and Moroccan seasoning. Continue cooking until fragrant.
- Stir in the chopped zucchini, cauliflower, eggplant, and parsley. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the chopped tomatoes and season with salt and pepper. Cover with the lid and let the mixture simmer for around 10 minutes, allowing the vegetables to cook down and the sauce to thicken.
- While the vegetables are simmering, set your oven grill to a high heat setting.
- Once the sauce has thickened, arrange the haloumi slices over the top of the vegetable mixture. Lightly brush or spray the haloumi with a little olive oil.
- Transfer the pan to the grill and cook for approximately 5 minutes, or until the haloumi is golden brown and slightly crisp.
- Remove from the grill and finish with a sprinkle of fresh parsley or oregano.
- Serve hot with warm crusty bread on the side.
